YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Bean Soup
A comforting bowl of hearty vegetable and bean soup filled with tender white beans, savory lentils, and a medley of fresh vegetables like carrots, celery, spinach, and tomatoes, all simmered in a fragrant vegetable broth with a hint of olive oil and aromatic herbs. This balanced soup provides a satisfying mix of protein, fiber, and vibrant flavors in every spoonful.
INGREDIENTS
1 cup White Beans (canned, drained)
1/2 cup Cooked Lentils
1/4 cup Cooked Quinoa
1/2 cup chopped Carrot
1/2 cup chopped Celery
1/2 cup Diced Tomatoes
2 cups Fresh Spinach
1/8 cup diced Onion
1 tsp Olive Oil
1 cup Vegetable Broth
Dried herbs & spices to taste
PREPARATION
Heat the olive oil in a medium pot over medium heat and add the diced onion. Sauté for 2-3 minutes until soft.
Add the chopped carrots and celery to the pot and cook for another 3-4 minutes, stirring frequently.
Stir in the diced tomatoes, and season with your preferred dried herbs (such as thyme and a bay leaf), salt, and pepper.
Pour in the vegetable broth, then add the white beans and cooked lentils. Bring the mixture to a simmer.
Allow the soup to simmer gently for 10-15 minutes so the flavors meld together.
Stir in the cooked quinoa and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.
Taste and adjust seasonings as needed before serving a warm, hearty bowl of soup.